Mixture as the name suggests is an combination of various salty , crunchy savouries which are liked by one and all. It takes little time to make it ,if most ingredients are readily available. Generally in most South Indian households , when bakshanam or Diwali sweets and savouries are made in large quantities , mixture is a mostly a part of the preparations . The crunchy taste of the mixture, makes coffee time fun and delectable. Mixture made in South of India are different from the North .
Ingredients
- Beaten Rice flakes One cup
- Ground nuts half cup
- Cashew nuts one fourth of a cup
- Pottu Kadalai or Fried gram dal half a cup
- Omapodi or Sev one cup
- Kara boondi one cup
- Copra or dried coconut half a cup (optional)
- Ghee one fourth of a cup,
- Curry leaves few
- Asafoetida half a teaspoon
- Salt as required
Method
- In a pan , heat oil or ghee ( one teaspoon ), add groundnuts to reddish brown . Keep aside .
- In the same pan , heat one more teaspoon of ghee, add cashewnuts and shallow fry. Keep aside , when it turns crisp and reddish brown.
- Add rest of the ghee and shallow fry the beaten rice flakes to crisp. Stir often while shallow frying them.
- Add curry leaves in the same pan, till leaves turn crisp.
- Dry roast the fried gram dal or pottu kadalai .
- In a bowl , add omapodi , kara boondi, roasted peanuts, cashewnuts and other fried /roasted ingredients . Sprinkle salt if needed .
- Mix well .
- One can crumble , diamonds cuts ( salt ) / namak para/ maida khara biscuits into the mixture too.
- Sometimes ribbon pakoda is added to the mixture, too.